The Menu
Short list. Big flavors. Everything here is made for sipping slow and sharing across the table.
How We Build a Drink
Theo Vance and his team rewrite the cocktail list four times a year. Each season starts with what local farms bring in. Syrups, shrubs, and infusions are made in house every afternoon. Ice is cut from clear blocks. Garnishes are fresh, never jarred.
The classics stay on year round. Ask for a Martini, a Sazerac, or a Daiquiri and we will build it the way it was meant to be made.
Prices at a Glance
Signature cocktails
$15 to $17
Classic cocktails
$14
Zero-proof cocktails
$9
Wine by the glass
$12 to $16
Beer and cider
$7 to $9
Small plates
$9 to $22
The Kitchen
Chef Dario Lund runs a tiny kitchen with a sharp focus. Plates leave the pass as they are ready, so order a few and let them arrive. The full kitchen serves until 11 pm on Friday and Saturday and until 10 pm other nights. Oysters and the chocolate pot de crème run until close.
Dietary Needs
Tell your server about allergies when you sit down. Several plates can be made gluten free or vegetarian. Our zero-proof list is a real list, not an afterthought. Every bartender on staff can build you something without alcohol.
A Note on Pacing
Good drinks deserve time. We will never rush you, and we offer water between rounds. Staff may decline service to anyone who has had enough. That is how we keep the room a pleasure for everyone.
Explore Menu
Reserve a table
call (555) 014-2290 to hold your spot at the bar or a booth.